I love a simple potato salad made with vinaigrette, but sometimes I crave those creamy salads I enjoyed before becoming vegan. This loaded potato salad is all that and more! Not only does it have a crave-worthy creamy dressing like this classic vegan potato salad, it also has all the delicious toppings of a loaded baked potato (or these loaded potato skins!). The vegan sour cream adds tanginess, while the cheddar brings that cheesy flavour we all love. And don’t worry about missing out on bacon—this salad has crispy plant-based bacon in every bite. Yes!
Why You’ll Love This Loaded Potato Salad
(Vegan) bacon. They say bacon makes everything better and I think that’s also true of vegan bacon. I can never resist the smoky flavour and crispy texture! Versatile. This loaded potato salad can be served as a side dish, but you know what? I even love it as a main course! It’s perfect for barbecues, picnics, or an everyday lunch option. Easy to make. Baking the potatoes is the most time-consuming part, but nothing about this recipe is difficult. Instant crowd-pleaser. This salad is sure to be a hit at any gathering. Even non-vegans will love the creamy dressing and savoury toppings!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Russet potatoes – Because we’re going for baked potato vibes in this recipe, classic russet potatoes are best! Olive oil Salt Lemon – Use fresh lemon juice for the best flavour. Vegan sour cream – You can use store-bought or homemade vegan sour cream. Vegan mayo – Again, you can make your own vegan mayo or buy it. Dijon mustard – This adds some sharp flavour to liven things up. Garlic powder Scallions – For a milder flavour, you can substitute chives. Shredded vegan cheddar cheese – Any brand of vegan cheese you like. Vegan bacon crumbles – My coconut bacon recipe is perfect for this loaded potato salad. Chopped fresh parsley Salt and pepper
How to Make Loaded Potato Salad
Prepare. Preheat your oven to 400°F and line a baking sheet with parchment paper. Bake the potatoes. Rub the potatoes with oil, season them with salt, and poke holes in them to let steam escape. Bake for 45 minutes, or until fork tender. Peel the potatoes. Once the potatoes cool a bit, peel them and cut them into cubes. Sprinkle with lemon juice. Make the dressing. Whisk the vegan sour cream, mayo, mustard, and garlic powder. Toss the salad. Combine the potatoes, scallions, vegan cheddar cheese, bacon, and parsley in a large bowl. Toss with the dressing. Finish. Season to taste and serve.
Tips and Variations
Use potatoes that are roughly the same size. This ensures they all finish baking at the same time. Spice it up. If you like a little heat, add a sprinkle of cayenne or a few dashes of hot sauce to the dressing. Add extra protein. Instead of vegan bacon crumbles, tempeh bacon will give you more bang for your buck in the protein department. Swap out the sour cream. You can use vegan yogurt for a little more tang in your loaded potato salad dressing.
Serving Suggestions
This loaded potato salad pairs well with classic cookout foods like my easy grillable veggie burgers, grilled Mexican street corn, and 15 minute vegan pasta salad.
How to Store Leftovers
Store leftover loaded potato salad in an airtight container in the refrigerator for up to 3 days. If you find the salad has absorbed most of the dressing after storing, you can freshen it up by adding a little more vegan mayo or sour cream before serving again. Avoid freezing this salad, as potatoes tend to have an unpleasant texture after freezing and thawing.
More Vegan Salad Recipes
Chickpea Panzanella Salad Vegan Cobb Salad Cucumber and Tomato Salad Easy Vegan Caesar Salad Greek Panzanella Salad
Enjoy friends! If you make this loaded potato salad, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
